Golf Themed Outdoor Party Ideas


March 28, 2019 | Food Lion
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Golf Themed Outdoor Party Ideas

There are many things that herald April's arrival. The birds reclaim their perches in the budding trees, sweaters and light jackets replace heavy down coats, and professional golf's first major tournament takes place in Augusta, Georgia. Thankfully, there are several ways you can make watching this major golf tournament an annual family tradition. If you live in the Southeast United States, you might consider attending the tournament in person. You can get up close to your favorite players, watch them at the practice tees and on the course, and savor every one of the local traditions.

Going to the tournament isn't the easiest option, though, Instead, make watching the tournament even more fun by having a family draft of your favorite players and using their combined scores to determine your household's winner — while enjoying some delicious eats. Have everyone keep their cellphones turned off, just like they do at the game. Dress up in your best blazers, khakis, and sundresses, too.

Another of the many traditions this tournament is famous for is the food served to the patrons ― and sometimes even the players ― as they watch the match unfold on the course's challenging holes. You can replicate these dishes easily at home and have them become another treasured part of your yearly family tradition. The following are three recipes inspired by the favorite dishes available at this prestigious golf tournament.

Egg Salad Sandwiches

PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes SERVES: 6

There are only a few basic ingredients for this recipe. However, there's plenty of room to improvise and make the dish unique to your particular tastes. Some options include adding pickle relish, diced onions, pimentos, diced jalapeños, or celery. For a little more tang, substitute the mayonnaise with Greek yogurt. Although the recipe calls for white sandwich bread, any sandwich bread works well, whether you like sourdough or whole wheat.

INGREDIENTS

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 slices sandwich bread

DIRECTIONS

  1. Place the eggs in a medium-sized saucepan. Add enough water to the saucepan to cover the eggs by at least an inch. Add a dash of salt. Bring the saucepan to a rolling boil on high heat. Once the water boils, turn off the heat and cover the saucepan with a lid.
  2. Let the eggs sit for 10 minutes. Drain the hot water from the pan and add cold water. Allow the eggs to cool for about five minutes.
  3. Peel the eggs and discard the shells. Chop the eggs finely and add them to a mixing bowl.
  4. Add the mayonnaise, onion powder, dry mustard, salt, black pepper, and any other mix-ins you prefer. Stir well.
  5. Chill the egg salad for at least one hour.
  6. Lay one slice of sandwich bread flat and top generously with egg salad. Place another slice of bread on top and cut diagonally. Repeat for remaining sandwiches.

Pimento Cheese Dip

PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes SERVES: 8-10

Another sandwich tradition at the golf tournament is the pimento cheese sandwich. Four different types of cheese go into these sandwiches, and they make for a tasty grab-and-go meal even after golf season ends. However, because there's so much cheesy goodness in this recipe, it also lends itself well to make a delicious dip ― better make a double batch! Let the dip chill slightly, and you can spread it on sandwich bread for a quick lunch or snack.

INGREDIENTS

  • 12 ounces sharp cheddar cheese
  • 8 ounces Monterey jack cheese
  • 8 ounces cream cheese, softened
  • 4 ounces Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 8 ounces diced pimentos, drained
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Minced chives, for garnish (optional)
  • Crumbled bacon, for garnish (optional)
  • Crackers, for serving

DIRECTIONS

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Shred the cheddar, Monterey jack, and Parmesan cheeses into a large mixing bowl.
  3. Add the cream cheese, mayonnaise, sour cream, pimentos, onion powder, garlic powder, salt, black pepper, and cayenne pepper. Mix well until combined thoroughly.
  4. Add the mixture to an oven-safe bowl and cook for 20 minutes.
  5. Remove the bowl from the oven, stir well, and transfer the dip to a serving dish. Top with chives or bacon, if desired, and serve with crackers.

Half and Half Chicken

ACTIVE PREP TIME: 5 minutes (4 hours passive prep including brining) COOK TIME: 25-30 minutes TOTAL TIME: 30-35 minutes SERVES: 4-6

As legend has it, famed Hall of Fame golfer Arnold Palmer is the person who created the iced tea and lemonade drink known as the half and half or Arnold Palmer. It's usually an even mixture ― depending on personal tastes ― of both drinks. It also makes a wonderful brine for chicken and imparts a zesty, robust flavor to chicken of all kinds. For your party, using breasts is easy. Wings, legs, or thighs work just as well, too.

INGREDIENTS

  • 4 tea bags
  • 2 cups water
  • 4 lemons
  • 1/2 cup granulated sugar
  • 3 tablespoons kosher salt or sea salt
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 4 6-ounce skinless, boneless chicken breasts
  • Vegetable oil spray

DIRECTIONS

  1. Make the tea as directed by package instructions. Allow the tea to chill for at least one hour.
  2. Add the tea to a mixing bowl.
  3. Squeeze the juice from the lemons, making sure to remove any seeds, into the mixing bowl.
  4. Add sugar, salt, onion powder, garlic powder, and black pepper. Mix well.
  5. Add the chicken breasts to a large, resealable plastic bag. Pour the half and half mixture into the bag and seal it.
  6. Allow the chicken to brine for at least four hours and up to overnight.
  7. Preheat your oven to 350 degrees Fahrenheit.
  8. Remove chicken from the plastic bag and discard the marinade. Pat the chicken dry with a paper towel.
  9. Spray a large, oven-safe skillet with vegetable oil. Place the chicken breasts into the skillet and sear for five minutes.
  10. Turn the chicken and sear on the other side for five minutes.
  11. Place the skillet into your oven and roast the chicken for 15 to 20 minutes or until an instant thermometer reads 160F.
  12. Remove the chicken from the pan and allow it to rest for five minutes before serving.
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